Vegan Caesar Salad with Garlicky Za’atar Matzo

Directions

1. Cut the kale and cabbage into thin ribbons about 1/8" thick. Thinly slice the Brussels sprouts with a mandoline. Combine the greens and scallions in a large bowl.
2. Make the matzo topping. Break the matzo into small pieces with your hands.
3. Heat the oil in a pan with the garlic over medium heat, stirring occasionally.
4. After about 2 minutes, add the matzoh, tossing occasionally so it doesn't burn. Cook for 5 to 10 minutes to get the matzo nice and toasted.
5. Add the zaatar and season with salt to taste. Transfer to a bowl to stop the cooking.
6. Add all of the dressing ingredients to a blender and pulse until smooth.
7. Pour the dressing over the greens 1 cup at a time, mixing well to evenly coat.
8. Top with the garlicky matzo just before serving.